Microbial diversity analysis of vineyard son the eastern foothills of the Helan Mountain region using high-throughput sequencing

Xue, Bei; Yu, Jiajun; Zhang, Jiachen; Hao, Fushun; Zhang, Xiaomeng; Dong, Ji; Sun, Jianhua; Xue, Jie

doi:10.1590/fst.66320

Cited by 5 publications

(4 citation statements)

References 29 publications

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“…It is well-known that the Shannon index and the Chao 1 index can be used to evaluate the diversity and richness of microbial communities (Xue et al, 2022). For the bacteria in this study, the Shannon index decreased after the stacking and saccharification process, which indicated that the species diversity of the bacterial community decreased.…”

Section: Dynamic Changes Of Microbial Community Structure In Qzcf Bai...mentioning

confidence: 63%

Dynamic changes of microbial community structure and flavor compounds formation during Qingzhi compound-flavor Baijiu fermentation

Zhao

Jiang

et al. 2023

Food Sci. Technol

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A Qingzhi compound-flavor Baijiu (QZCF Baijiu) was developed and the physiochemical factors and microbial community structure in Jiupei (fermented grains) during Baijiu fermentation were revealed. Physiochemical factors of ethanol, moisture and acidity significantly increased in the fermentation, while starch and reducing sugar decreased. The results of high-throughput sequencing showed that Weissella, Pediococcus, Bacillus, Pantoea, Streptococcus, Sphingobacterium, Saccharomyces, Rhizopus, Issatchenkia and Wickerhamomyces were the dominant microorganisms in Jiupei. Moreover, correlation analysis between the physicochemical factors, the dominant microorganisms and the important flavor compounds in QZCF Baijiu production highlighted that the changes of physiochemical factors would lead to the corresponding changes of core microbiota and important flavor substances. Physiochemical factors of starch, reducing sugar and temperature could significantly affect the microbial community structure at the early stage of fermentation, while the influences of ethanol content and acidity became greater at the later stage, resulting in the differences of flavor compounds in Jiupei. Therefore, the growth and metabolism of microbial communities could be regulated by purposefully adjusting the physiochemical factors, thereby improving the flavor and quality of Baijiu. This work enriched the flavor types of Baijiu and provided a reference for the Baijiu-making industries to manage their production process.

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Section: Dynamic Changes Of Microbial Community Structure In Qzcf Bai...mentioning

confidence: 63%

Dynamic changes of microbial community structure and flavor compounds formation during Qingzhi compound-flavor Baijiu fermentation

Zhao

Jiang

et al. 2023

Food Sci. Technol

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“…Soil microorganisms participate in the decomposition of organic matter and the synthesis of humus, which have a benign effect on the development and formation of ideal soil structure, material circulation and fertility evolution (Xue et al, 2022). Certain microorganisms can also play a role in nitrogen fixation, converting nitrogen in the air into solid nitrogen in the soil for fruit trees to absorb.…”

Section: The Effects Of Hairy Vetch Cultivation On Soil Microorganismsmentioning

confidence: 99%

Effects of hairy vetch cultivation on soil quality and productivity in Chinese orchards: a meta-analysis

Liao

ZHAO

et al. 2023

Food Sci. Technol

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To find out the effects of hairy vetch cultivation on soil quality and productivity in Chinese orchards, all relevant papers in China National Knowledge Infrastructure (CNKI) published from 2000 to 2021 were collected to quantitatively analyze the effects of hairy vetch cultivation in orchards on soil physicochemical properties and nutrient content, soil enzyme activity, microbial activity, fruit yield and quality based on meta-analysis. The results showed that the effect sizes of hairy vetch cultivation on soil quality and productivity changed in a positive direction, but part of the effect sizes did not change significantly. This paper provides some support and reference for the development of grass cultivation in orchards.

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“…Diversity analyses of the community composition were conducted, including α-diversity and β-diversity. α-Diversity is primarily used to analyze the diversity and abundance of fungal communities in the samples (Xue et al, 2021). The Observed Species and Chao1 indices reflect the abundance of fungal flora between different timepoints of samples at low temperature, and the Shannon and Simpson indices reflect the diversity of fungi in each treatment.…”

Section: Diversity Analysismentioning

confidence: 99%

Relationships between fungal diversity and fruit quality of Yuluxiang pear during low temperature storage

et al. 2023

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Postharvest decay is an urgent problem that affects the storage of pears. Low temperature storage is one of the most important methods to reduce the prevalence of fruit diseases during storage. In this study, the microbial diversity of postharvest Yuluxiang pear (Pyrus × michauxii “Yu Lu Xiang”) fruits stored at low temperature for different lengths of times was analyzed. Illumina MiSeq high-throughput sequencing was used to analyze the composition and diversity of fungal communities. The results showed that the fungi within fruit were classified into 6 phyla, 18 classes, 40 orders, 72 families, and 92 genera based on the 97% sequence similarity level. They belonged to 6 phyla, 18 classes, 40 orders, 72 families, and 92 genera. The highest richness of fungi was obtained after 30 d of treatment. The β-diversity index showed that the fungal community composition of these fruit was significantly different at the beginning of storage compared with the different timepoints of samples at low temperature during storage. The comparison of fungal composition at the phylum level indicated that Ascomycota was dominant in the different timepoints of samples at low temperature, while Alternaria was the primary fungus at the genus level. A correlation analysis was used to further explore the correlation between fungi and fruit firmness, titratable acid, and solid soluble contents at low temperatures during storage. Aureobasidium and Didymella positively correlated with the soluble solids and hardness. Phoma positively correlated with the titratable acid, and Aspergillus positively correlated with titratable acid and hardness. This study can guide the industrial production of Yulu pear and also provide a theoretical basis to prevent and control diseases during the storage period of Yulu pear.

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Microbial diversity analysis of vineyard son the eastern foothills of the Helan Mountain region using high-throughput sequencing

Cited by 5 publications

References 29 publications

Dynamic changes of microbial community structure and flavor compounds formation during Qingzhi compound-flavor Baijiu fermentation

Dynamic changes of microbial community structure and flavor compounds formation during Qingzhi compound-flavor Baijiu fermentation

Effects of hairy vetch cultivation on soil quality and productivity in Chinese orchards: a meta-analysis

Relationships between fungal diversity and fruit quality of Yuluxiang pear during low temperature storage

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